This High-Protein Salmon Dinner Is Packed with Mediterranean Flavor

Fatty fish like salmon, are chock-full of heart-healthy unsaturated fats and omega-3 fatty acids. Here, we’re marinating cubes of salmon in a lemony dressing before grilling until slightly charred and flaky. Round out the meal with homemade Greek yogurt tzatziki and sautéed green beans. If using wooden skewers for the kabobs, soak in water 30 minutes.

Ingredients

1. Rinse salmon; pat dry. Cut into 1-inch pieces. Place salmon in a large shallow dish. For marinade, in a small bowl combine lemon juice, 2 Tbsp. of the garlic, 4 Tbsp. of the parsley, the oregano, 1 Tbsp. of the oil, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. Drizzle marinade over salmon; toss to coat. Cover and marinate in refrigerator 30 minutes.

2. Meanwhile, for tzatziki, in a medium bowl combine yogurt and cucumber. Stir in 2 Tbsp. of the dill, 1 Tbsp. of the garlic, and 1/4 tsp. of the salt. Cover and chill until ready to serve.

3. In a 10-inch skillet heat the remaining 1 Tbsp. oil over medium. Add onion; cook 3 to 5 minutes or until translucent, stirring frequently. Stir in the remaining 2 Tbsp. garlic; cook 1 minute. Stir in tomatoes and the remaining 2 Tbsp. dill, 1/2 tsp. salt, and 1/4 tsp. pepper. Bring to boiling. Stir in green beans; reduce heat. Simmer, covered, 10 to 15 minutes or until beans are crisp-tender. Remove from heat and keep warm.

4. Remove salmon from marinade, scraping off any excess marinade. Thread salmon onto four skewers.* Grease grill rack. Grill salmon skewers, covered, over medium high 2 to 3 minutes or until bottoms are lightly browned. Turn skewers. Grill, covered, 5 to 7 minutes more or until fish is opaque in center, turning occasionally.

5. Transfer green bean mixture to a platter and sprinkle with the remaining 1 Tbsp. parsley. Serve with salmon skewers and tzatziki.